Pear Salad with Baked Goat Cheese

  • Needing a new salad to impress your loved ones? This Pear Salad with Baked Goat Cheese is perfect! Its amazing combination of flavors with the juicy pear, creamy slightly tangy goat cheese, crunchy pistachios, and refreshing greens makes this salad perfect for all occasions!

    Overhead view of salad with sliced pears and goat cheese medallions and sprinkled with chopped pistachios.

    Pears often get overlooked during the fall and winter season and I am not sure why because they are SO GOOD! My kids love them just as much as apples or maybe even more. I have to say I need to take my own advice and buy them more often too. Honestly, I don’t know why I forget about them.

    I wanted to create a special salad to serve to guests that would be sure to impress. And don’t worry, if you aren’t a fan of goat cheese you could try this Spinach, Apple, and Pomegranate Salad or scroll down to look how to adjust this salad to suit your tastes.

    Reasons You Will Love This Pear Salad with Baked Goat Cheese

    • Great salad for a starter or serve as a pretty side salad.
    • Juicy pears
    • Crunchy pistachios
    • Creamy goat cheese that pairs so well with the sweet pears
    • Super yummy honey mustard dressing
    • And this is definetely not a boring salad!
    Overhead view of ingredients needed to make this pear salad.

    Overview of Ingredients

    The baked goat cheese uses: goat cheese, breadcrumbs, dijon mustard, chives, parsley, and eggs. I prefer to use fresh herbs for this recipe. Also, make sure your goat cheese is VERY cold before starting the recipe. This ensures it will hold its shape while baking.

    For the pear salad: Mixed greens, pears, and pistachios. Be sure to read below if you want ideas on substitutions.

    To make the simple dressing you will need dijon mustard, oil of choice, apple cider vinegar, and honey.

    Four pictures showing how to make the goat cheese medallions.

    The How To

    BAKED GOAT CHEESE: Prep all the ingredients for the goat cheese. During this process, I like to stick the goat cheese log in the freezer to ensure it is really cold. This is important! If it is too warm it will not hold its shape while baking.

    Cut the goat cheese into equal proportions. Roll each into a ball, roll in the herbs, roll in the egg mixture, then roll in the breadcrumbs. Flatten into a medallion and place on a baking sheet. These only bake for 7-9 minutes.

    PEAR SALAD: While the goat cheese is baking start the salad. I like to put all the ingredients for the dressing in a mason jar and shake it up. Place the salad ingredients in a large bowl and arrange the pear on top to make it pretty. Serve with the warm goat cheese.

    Close up of salad with goat cheese, dressing drizzled, and pear slices.

    Tips/Substitutions

    GOAT CHEESE SUBSTITUTIONS: If you aren’t a fan of goat cheese try using one of these instead: blue cheese, mild cheddar, feta, gouda, or even parmesan. If you are using a blue cheese choose one that isn’t too creamy or too dry. I suggest using Roquefort, Gorgonzola, or British Stilton. They are slightly creamy but still firm enough to crumble.

    NUT SUBSTITUTIONS: Replace the pistachios with any of the following: pecans, walnuts, or almonds. Also, using any of these nuts in candied form is also delicious!

    SALAD GREENS SUBSTITUTIONS: You can replace it with arugula or even baby spinach.

    If the process of baking the goat cheese bothers you, skip the breading and baking process and place slices on top of the salad.

    FAQs

    CAN I USE SOMETHING OTHER THAN GOAT CHEESE?

    Yes, blue cheese, mild cheddar, feta, gouda, or even parmesan are great substitutions.

    CAN THIS SALAD BE MADE IN ADVANCE?

    The only part I suggest making in advance is the dressing which can be stored in the refrigerator for up to 3 days. The goat cheese is meant to be served warm and, in my opinion, tastes best made fresh.

    Two pictures showing the salad with a cut open medallion of goat cheese.

    What to Serve with Pear Salad with Baked Goat Cheese

    This salad is the perfect starter salad. It’s impressive and bursting with flavor which makes it perfect to start off a meal. It can also be served as a side salad just don’t serve it with something super bold as this salad is a bolder salad.

    I suggest serving with this Oven Roasted Rotisserie Chicken, Roasted Cornish Hens, or even this Slow Cooker Turkey Breast. It will also pair well with a prime rib, beef steak, pork roast, or pork chops just don’t serve them with a rich sauce.

    It can also be served as a stand alone meal for a light and refreshing luncheon! Maybe add a side of bread such as these fluffy Honey Wheat Rolls, Crescent Rolls, or this Parmesan Rosemary Bread.

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    Pear Salad with Baked Goat Cheese
    Prep Time
    25 mins
    Cook Time
    10 mins
    Total Time
    35 mins
     

    Needing a new salad to impress your loved ones? This Pear Salad with Baked Goat Cheese is perfect! Its amazing combination of flavors with the juicy pear, creamy slightly tangy goat cheese, crunchy pistachios, and refreshing greens makes this salad perfect for all occasions!

    Course: Salad
    Cuisine: American
    Keyword: pear salad
    Servings: 5
    Calories: 552 kcal
    Author: Malinda Linnebur
    Ingredients
    BAKED GOAT CHEESE
    • ½ cup (65g) breadcrumbs
    • 2 large eggs
    • 2 tablespoons dijon mustard
    • 3 tablespoons minced chives
    • 3 tablespoons minced parsley
    • 10 ounces (297g) firm goat cheese
    DRESSING
    • 3 tablespoons honey
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons oil
    • 2 tablespoons dijon mustard
    • salt and pepper to taste
    PEAR SALAD
    • 16 ounces (453g) mixed salad greens
    • 2 large pears
    • cup (42g) chopped pistachios
    Instructions
    BAKED GOAT CHEESE
    1. Preheat oven to 475°F.

    2. Before starting place the goat cheese in the freezer. Place breadcrumbs in a shallow bowl. Combine the eggs and dijon mustard in a second shallow bowl. Combine the herbs in a third shallow bowl.

    3. Remove goat cheese from freezer and slice into 10 equal portions. Roll each into a ball and roll in the herbs, then egg mixture, then in the breadcrumbs. Flatten and shape into a medallion and place on a baking sheet. Bake for 7-9 minutes. Let cool a couple of minutes before serving.

    DRESSING
    1. Whisk all ingredients together until well combined. Can also pour in a mason jar and shake well to combine.

    PEAR SALAD
    1. While the goat cheese is baking place salad greens in a large serving bowl. Top with cored and sliced pears then sprinkle with pistachios. Can toss with the salad dressing or let everyone dress their own. Place warm goat cheese on top of salad. Serve immediately.

    Recipe Notes
    1. GOAT CHEESE SUBSTITUTIONS: If you aren’t a fan of goat cheese try using one of these instead: blue cheese, mild cheddar, feta, gouda, or even parmesan. If you are using a blue cheese choose one that isn’t too creamy or too dry. I suggest using Roquefort, Gorgonzola, or British Stilton. They are slightly creamy but still firm enough to crumble.
    2. NUT SUBSTITUTIONS: Replace the pistachios with any of the following: pecans, walnuts, or almonds. Also, using any of these nuts in candied form is also delicious!
    3. SALAD GREENS SUBSTITUTIONS: You can replace it with arugula or even baby spinach.
    4. If the process of baking the goat cheese bothers you, skip the breading and baking process and place slices on top of the salad.
    Nutrition Facts
    Pear Salad with Baked Goat Cheese
    Amount Per Serving
    Calories 552 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 13g
    Cholesterol 100mg33%
    Sodium 1039mg45%
    Potassium 559mg16%
    Carbohydrates 50g17%
    Fiber 6g25%
    Sugar 23g26%
    Protein 22g44%
    Vitamin A 2077IU42%
    Vitamin C 30mg36%
    Calcium 184mg18%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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